Scoop and Freeze Double-Chocolate Cookies
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Scoop and Freeze Double-Chocolate CookiesHave these ready at a moment's notice by freezing the mounds of dough to bake whenever you want hot-out-of-the-oven goodness. Serve as is for dessert or use them to sandwich vanilla ice cream or roasted marshmallows.2 user reviews.
Scoop and Freeze Double-Chocolate Cookies
This recipe makes 30 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 136136 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 19 g19g carb |
| fibre | 1 g1g fibre |
| chol | 21 mg21mg chol |
| sodium | 45 mg45mg sodium |
| potassium | 12 mg12mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 55 iron |
| vit A | 33 vit A |
| folate | 66 folate |
Have these ready at a moment's notice by freezing the mounds of dough to bake whenever you want hot-out-of-the-oven goodness. Serve as is for dessert or use them to sandwich vanilla ice cream or roasted marshmallows.
Ingredients
- 8 oz bittersweet chocolate , chopped8 oz bittersweet chocolate, chopped
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1-1/2 cups granulated sugar 1-1/2 cups granulated sugar
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
Preparation
In large heatproof bowl over saucepan of hot (not boiling) water, melt half of the chocolate with butter; let cool to lukewarm. Stir in sugar, eggs and vanilla.
Whisk together flour, baking soda and sa< stir into chocolate mixture. Stir in remaining chopped chocolate. Cover and refrigerate for 30 minutes.
Drop by 2 tbsp or by 1 oz ice-cream scoop onto parchment paper–lined baking sheets. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking.)
Bake in 350°F (180°C) oven until tops are crackled and no longer glossy, 12 to 15 minutes. Let cool on pan for 2 minutes; remove to rack and let cool completely.
Whisk together flour, baking soda and sa< stir into chocolate mixture. Stir in remaining chopped chocolate. Cover and refrigerate for 30 minutes.
Drop by 2 tbsp or by 1 oz ice-cream scoop onto parchment paper–lined baking sheets. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking.)
Bake in 350°F (180°C) oven until tops are crackled and no longer glossy, 12 to 15 minutes. Let cool on pan for 2 minutes; remove to rack and let cool completely.
Source : Canadian Living Magazine: July 2011
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